Zivaz Mexican Bistro no longer has the
distinction of being one of Tucson’s best kept
secrets. In just one year of business, Zivaz has
established a loyal following and has received
the acclaim of restaurant reviewers and
patrons alike. Not only is Zivaz challenging
diners to think of Mexican food in a new way
with their novel menu items, they are also
raising the bar in fast-casual dining. Zivaz was
recently voted Best Fast-Casual Restaurant
by Tucson Weekly for their unique approach
to dining and deliciously progressive menu. “ The idea behind Zivaz is to give
customers the feel of a hip, upscale bistro with the convenience and style of a
fast-casual restaurant,” said Felipe Valenzuela, Jr., managing partner.
When it opened in November 2005, Zivaz Mexican Bistro created an instant “buzz”. Their
affordable prices, sophisticated entrees and outstanding customer service was a welcomed
addition to Tucson restaurant scene. Though Zivaz is unique in its slant on Mexican food,
the dishes have wide appeal. The Valenzuela’s healthy approach to cooking offers extensive
options for vegetarians and the diet conscious patrons. In addition, the inexpensive children’s
menu offers a variety of appealing choices.
Combining traditional family recipes with innovative techniques and flavors, Zivaz Mexican
Bistro strives to dispel the notion that Mexican food is just “tacos and burritos.” Each item is
an exclusive Zivaz creation from the culinary skills of Don Felipe Valenzuela, Zivaz’s executive
chef. Guests can choose from a mouth-watering array of appetizers, small plates, various
entrées and Zivaz’ signature dishes. e menu boasts an impressive arrangement of fresh,
innovative dishes such as Pescado al Ajilo – sautéed mahi-mahi in white wine and garlic,
Milanesa de Berenjena – lightly breaded eggplant with cheese and tomatillo-avocado salsa.
Even the classic enchilada has been updated with Zivaz flair; the selection ranges from a
rich pipian – pumpkin seed sauce, to mole – a delicious combination of spices and chocolate.
The Sopa Tlalpeño is an earthy mix of vegetables, garbanzo beans and chicken with tortilla
strips. The popular Puntas de Zivaz consists of melt-in-your mouth beef strips in a fiery chile-
chipotle sauce. The Pollo en Rajas is a delectable combination of fire-grilled chicken breast,
corn, zucchini, and red bell peppers
in poblano chile sauce and covered in
melted cheese.
The beverage menu offers a
wonderful selection of wines, beers
and specialty drinks. The Hibiscus
margarita, made with fresh-brewed
Hibiscus tea, won the title of Most
Original Margarita at the 2006 Tucson
Culinary Festival.
If you have not discovered Zivaz – put
it on your list. As Felipe Jr. says, “It all
comes down to making people happy.”
And they seem to being doing just that!
Zivaz is located at 4590 E. Broadway (just west
of Swan)
BUZZ
Zivaz Raises the Bar
What’s the
“Zivaz has the polished look of a chain
restaurant and entrees that sound high-
ticket. Enchiladas with pumpkin seed sauce;
bacon-wrapped shrimp with an oyster-
mushroom cream sauce. But guess what?
Not only is the new restaurant a family
affair, but the most expensive dinner item
is $12.95 and most entrees ring in at under
$10.”
– Kristen Cook, Arizona Daily Star,
1/4/06
“ The service was well beyond what I would
expect at a small Mexican fast-food café. The
food came out in five minutes, and we were
asked several times throughout the meal
how everything tasted and if we needed
anything. Superb.”
– Jenny Hunsperger,
Tucson Citizen, 4/6/06
“ The mahi-mahi was complemented by
garlic and mushrooms (much like the
appetizer), chiles and olive oil, the fish was
perfectly cooked and loaded with flavor.
You’d be hard pressed to find a fish dish
better than this around town-especially
at a fast-casual restaurant, for $11.95.”
– Jimmy Boegle, Tucson Weekly, 4/6/06
“Zivaz shows most other restaurants of the
fast-casual ilk the way it should be done.
Instead of small font on a black board, the
menu is well-lit and easy to read. After the
food gets delivered to the table, service
doesn’t disappear but continues, as the
affable managing partner walks around
asking everyone how the food is. Wouldn’t
it be nice if more restaurateurs cared?”
– Tucson Weekly, Best of Tucson, 9/28/06
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